Roasted Vegetables

Roasted vegetables are vegetables that have been cooked in an oven at high heat until they become tender, caramelized, and develop a rich, flavorful outer layer. This cooking method enhances their natural sweetness and brings out deeper flavors.

Popular vegetables for roasting include carrots, bell peppers, zucchini, broccoli, Brussels sprouts, sweet potatoes, onions, and cauliflower. Roasted vegetables can be served as a side dish, added to salads, or used in various recipes for a delicious and healthy option.

You can disregard the amounts listed if desired. Add any vegetables desired and omit the ones you don’t care for. The seasonings can be adjusted also.

Roasted Vegetables

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Roasted vegetables are vegetables that have been cooked in an oven at high heat until they become tender, caramelized, and develop a rich, flavorful outer layer.

• Author: Linda Jolly
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Category: Side Dishes
• Method: Oven
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

1 medium red or yellow onion, cut into 1/2 inch wide slivers 2 potatoes (peeled or unpeeled), cut into 3/4 inch cubes 2 medium carrots, cut in half lengthwise and cut into 1 inch pieces 1/2 pound Brussels sprouts, timed and cut in half 1/2 pound broccoli florets 1/2 pound cauliflower florets 10 cherry tomatoes 2 tablespoons extra virgin olive oil or avocado oil Kosher salt Thyme Rosemary Oregano Garlic powder

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Instructions

1. Place all the vegetables into a large bowl.
2. Drizzle the olive oil or avocado oil over the top.
3. Add the seasonings. Toss and coat the vegetables evenly with the oil and spices.
4. Spread vegetables out evenly on a large sheet pan with sides. If the vegetables are crowded use, a second sheet pan. It’s okay for the vegetables to touch, but they should not overlap.
5. Roast the vegetables for 20 minutes.
6. Remove the sheet pan from the oven and use a large spoon or spatula to stir the vegetables.
7. Spread vegetables out again in an even layer and continue to roast until the vegetables are tender and begin to brown, another 25 minutes or so.
8. Roasted vegetables are best served right from the oven for the crispiest result.

Notes

Photo credit: ID 101787464© | Jenifoto406 | Dreamstime.com